palak mushroom

Palak mushroom recipe with step by step photos – a healthy and delicious curry made with spinach and mushrooms. Low fat and vegan dish.

The combination of mushroom and spinach goes very well for us as we are fond of both spinach and mushrooms.

I love to include greens in my diet. fenugreek, spinach and amaranth are my favorite greens to experiment. I try various combination of these greens like:

• Aloo palak
• Methi chaman
• Palak paneer
• Methi paneer.

Palak mushroom is delicious as well as an easy recipe to make. It is like having palak paneer and we have just replaced paneer with mushroom.

This palak mushroom goes well with rotis, naan or rice. Here I served with palak mushroom with homemade whole wheat naans.

How to make palak mushroom

1. Rinse the palak or spinach leaves (250 grams) very well in running water. Just chop roughly and keep aside. 250 grams spinach gives about 5 cups of roughly chopped spinach.

2. Boil 3 cups water in a pan or microwave or electric heater. If using an electric heater, then pour the hot water in a bowl. Add ¼ tsp salt to the hot water and stir.

3. then add the palak leaves in the hot water. Close with a lid and let the palak leaves sit in the water for 2-3 mins. strain the palak leaves. Keep the stock aside as we can use it later.

4. immediately add the strained palak leaves in a bowl containing cold water. To get cold water just add 8 to 10 ice cubes in 3 cups water. Allow the spinach leaves to be in the cold water for a minute or two. Then strain them again.

5. Now add the spinach leaves in a blender or grinder along with chopped green chili, ½ inch ginger (chopped) and 1 or 2 garlic cloves (chopped).

6. Blend to a smooth puree. No need to add water while blending. Keep the puree aside.

Making palak mushroom

7. In a pan or kadai/wok heat 2 tbsp oil. Then add the whole spices – ½ tsp cumin seeds, 1 inch cinnamon, 2 green cardamoms, 3 to 4 cloves, 1 tejpatta/Indian bay leaf & 1 black cardamom. Saute for some seconds till the spices become fragrant.

8. then add ½ cup finely chopped onion.

9. Saute till the onions start becoming golden.

10. Then add 1 tsp finely chopped ginger and 1 tsp finely chopped garlic. Saute till their raw aroma goes away.

11. Now add ½ cup finely chopped tomatoes.

12. Saute the tomatoes till they soften completely and you see oil releasing from the sides of the mixture. Takes about 2 to 3 minutes on a low to medium flame.

13. Add 2 cups chopped or sliced mushrooms.

14. Stir them well.

15. When sauteing the mushrooms, in the beginning, you will them releasing a lot of water.

16. Continue to saute till all the water dries up and the mushrooms start turning light golden around the edges.

17. Add 1 tsp crushed kasuri methi (dry fenugreek leaves). Stir.

18. Next add ¼ tsp turmeric powder, ½ tsp red chili powder and ¼ tsp garam masala powder.

19. Stir very well again so that the ground spices get incorporated evenly in the mushroom mixture.

20. Add the spinach puree.

21. Stir again.

22. Now add ⅔ to ¾ cup water. You can adjust the amount of water as required.

23. Season with salt.

24. Stir and bring the curry to a simmer on a low to medium flame for 6 to 7 minutes.

25. Now add 2 to 3 tbsp fresh cream. The cream can be low fat or whipping cream.

26. Stir the gravy very well so that the cream is mixed evenly in it and then switch off the flame. Check the taste and add more salt or red chili powder or garam masala powder if required.

27. Serve palak mushroom hot with some rotis, naan, tandoori roti, steamed rice, jeera rice or veg pulao.

More tasty recipes

• Sarson ka saag
• Mushroom masala
• Methi malai paneer

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Save

Palak Mushroom

4.84 from 12 votes

By Dassana Amit

Easy and delish curry made with spinach, mushroom, herbs and spices.

Save Pin Print

Prep Time 20 mins

Cook Time 25 mins

Total Time 45 mins

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Cuisine North Indian

Course: Main Course

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Servings 3 to 4

Units

Ingredients

for spinach puree

• ▢ 250 grams palak or 5 cups roughly chopped spinach
• ▢ 1 green chili - roughly chopped
• ▢ ½ inch ginger - roughly chopped
• ▢ 1 or 2 garlic cloves - roughly chopped

other ingredients

• ▢ 200 to 250 grams mushrooms or 2 cups chopped mushrooms
• ▢ 1 medium onion or ½ cup finely chopped onion
• ▢ 1 medium tomato or ½ cup finely chopped tomatoes
• ▢ ½ inch ginger - finely chopped or 1 teaspoon finely chopped ginger
• ▢ 2 to 3 garlic - finely chopped or 1 teaspoon finely chopped garlic
• ▢ ¼ teaspoon turmeric powder
• ▢ ½ teaspoon red chili powder
• ▢ ¼ teaspoon garam masala powder
• ▢ 1 teaspoon kasuri methi, crushed (dry fenugreek leaves)
• ▢ ⅔ to ¾ cup water or add as required
• ▢ 2 tablespoon oil
• ▢ 2 to 3 tablespoon cream
• ▢ salt as required

whole spices

• ▢ ½ teaspoon cumin seeds
• ▢ 1 inch cinnamon
• ▢ 2 green cardamoms
• ▢ 3 to 4 cloves
• ▢ 1 tejpatta (indian bay leaf)
• ▢ 1 black cardamom

Instructions

making spinach puree

• Rinse the palak or spinach leaves (250 grams) very well in running water. Just chop roughly and keep aside. 250 grams spinach gives about 5 cups roughly chopped spinach.
• Boil 3 cups water in a pan or microwave or electric heater. If using an electric heater, then pour the hot water in a bowl. Add ¼ tsp salt to the hot water and stir.
• Then add the spinach leaves in the hot water. Close with a lid and let the spinach leaves sit in the water for 2-3 mins.
• Strain the spinach leaves. Keep the stock aside as we can use later. Immediately add the strained spinach leaves in a bowl containing cold water. Water in which some ice cubes are added. Just add 8 to 10 ice cubes to 3 cups water to get cold water. Allow the spinach leaves to be in the cold water for a minute or two.
• Now add the spinach leaves in a blender or grinder along with a chopped green chili, 1/2 inch ginger (chopped) and 1 or 2 garlic (chopped).
• Blend to a smooth puree. No need to add water while blending. Keep the puree aside.

making palak mushroom

• In a pan or kadai/wok heat 2 tbsp oil. Then add the whole spices - 1/2 tsp cumin seeds, 1 inch cinnamon, 2 green cardamoms, 3 to 4 cloves, 1 tejpatta/indian bay leaf & 1 black cardamom. Saute for some seconds till the spices become fragrant.
• Then add 1/2 cup finely chopped onion.
• Saute till the onions start becoming golden.
• Then add each 1 tsp chopped ginger and garlic. Saute till their raw aroma goes away.
• Now add 1/2 cup finely chopped tomatoes.
• Saute the tomatoes till they soften completely and you see oil releasing from the sides of the mixture. Takes about 2 to 3 minutes on a low to medium flame.
• Add 2 cups chopped mushrooms. Stir them well.
• When sauteing the mushrooms, in the beginning, you will them releasing a lot of water.
• Continue to saute till all the water dries up and the mushrooms start turning light golden around the edges.
• Add 1 tsp kasuri methi which has been crushed. Stir.
• Then add 1/4 tsp turmeric powder, 1/2 tsp red chili powder and 1/4 tsp garam masala powder.
• Stir very well again so that the spices get incorporated evenly in the mushroom mixture.
• Add the spinach puree. Stir again.
• Now add 2/3 to 3/4 cup water. You can adjust the amount of water as required. Season with salt.
• Stir and bring the curry to a simmer on a low to medium flame for 6 to 7 minutes.
• Now add 2 to 3 tbsp fresh cream. The cream can be low fat or whipping cream.
• Stir the gravy very well so that the cream is mixed evenly in it and then switch off the flame. Check the taste and add more salt or red chili powder or garam masala powder if required.
• Serve palak mushroom hot with some naan bread, tandoori rotis, steamed rice, cumin rice or veg pulao.

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